The shape decides the method, not the other way around.

Bronze-die extrusion

Pasta dough is pressed through a bronze die, giving the surface a rough texture that helps sauce cling.

Caserecce · Fusilli · Maccheroni · Gnocchetti Sardi · Orecchiette · Pici

Rolled

Pasta dough is worked into thin sheets, either by hand with a traditional metre-long mattarello or through a pasta roller. We choose the method according to the pasta we're making.

Tagliatelle · Fettuccine · Ribbons

Hand-shaped

Some pasta is shaped one piece at a time — cut, pressed, rolled or formed by hand. It takes more time, but gives each shape its traditional character.

Cavatelli · Traditional shapes

Looking for a different shape? Some additional pasta shapes can be made by special request. Contact us to ask what's possible.